The name Dopiaza literally means onions twice! This recipe calls for onions, to be used in large quantities and in two batches. It is really easy to cook but tastes like you spent hours, lovingly preparing it! What more can you ask for? Serve Gosht Dopiaza with hot Chapatis and a green salad.
Ingredients:
- 1 kg goat meat (with bones)/ beef chunks/ lamb chunks
- 3 large onions choppped fine
- 3 tsps coriander seeds
- 2 tsps cumin seeds
- 2 tsps garam masala
- 1/2 tsp turmeric powder
- 2 tbsps garlic paste
- 2 tbsps ginger paste
- Salt to taste
- 3 tbsps vegetable/ canola/ sunflower cooking oil
Preparation:
- Heat a griddle or small, flat pan on a medium flame and gently roast the coriander and cumin seeds till aromatic. Remove from fire and grind into a corase powder in a clean, dry coffee grinder. Keep aside for later.
- Separate the chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole.
- Heat the oil in a large pan on a medium flame and add the first lot of onions - the 2/3 portion. Fry till golden.
- Add the meat and fry till browned.
- Add all the powdered spices and fry for 2-3 minutes. Add salt to taste.
- Add the remaining 1/3 portion of chopped onion, ginger and garlic pastes and mix well.
- Add 1 1/2 cups of water, stir and bring to a boil.
- Reduce flame to a simmer and cook till the meat is tender. This dish, when cooked, requires that the gravy only be enough to coat the meat thickly. If it is not so, cook to reduce the gravy to required consistency.
- Garnish with corainder and serve with hot Chapatis and a green salad.
